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8 Remove the plastic from the pudding and sprinkle the top with some raisins, sugar and a pinch of cinnamon and grated nutmeg. Dot with butter.

9 Sit pudding in the water bath. The water should be about halfway up the side of the dish. Top up if required. Cook for a good 40 minutes. A skewer should come out clean when the pudding is cooked.

Serve with cream, either liquid or whipped.

Hot buttered rum

Makes 6 drinks

1 In a bowl, mash together a third of a cup of packed dark brown sugar, 4 tablespoons of unsalted butter, half a teaspoon of pure vanilla extract, and a good pinch each of cinnamon, ground cloves, ground allspice and freshly grated nutmeg. This must be well combined and can be kept for a couple of weeks. Before using, bring to room temperature.

2 Warm the mugs and glasses you are using with hot water. Empty these and fill the warm mugs with a ¼ cup of dark rum and ½cup of boiling water.

3 Stir in a generous tablespoon of the spiced butter, top with whipped cream and a final grating of fresh nutmeg.